Hearty kidney bean soup
Prep Time
Price Per Serving
Cooking Mode
10 ml tsp canola oil
2 oignons
4 carottes
2 gousses d'ail
1 can 540 ml cup diced tomates et leur jus, sans sel ajouté
2 L cup bouillon de légumes réduit en sodium
15 ml Tbsp pesto de tomate
taste sel (to taste)
taste poivre (to taste)
5 ml tsp basilic séché
2 canettes 549 ml cup haricots rouges en conserve, rincés et drainés
500 ml cup chou frisé frais, coupé en morceaux
250 ml cup maïs congelé
10 ml tsp canola oil
2 oignons
4 carottes
2 gousses d'ail
1 can 540 ml cup diced tomates et leur jus, sans sel ajouté
2 L cup bouillon de légumes réduit en sodium
15 ml Tbsp pesto de tomate
taste sel (to taste)
taste poivre (to taste)
5 ml tsp basilic séché
2 canettes 549 ml cup haricots rouges en conserve, rincés et drainés
500 ml cup chou frisé frais, coupé en morceaux
250 ml cup maïs congelé
Directions
1Heat oil in a large saucepan.
2Cook onions and carrots for 3 minutes. Add garlic and continue cooking another minute, stirring constantly. Add tomatoes, broth, pesto, salt, pepper, and basil. Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
3Stir in beans, kale, and corn and continue cooking with lid on for 8 minutes.
4Swap kidney beans for edamames or cooked chicken bits. Replace tomato pesto with basil pesto. If you have chopped fresh basil or fresh parsley, add it to garnish soup just before serving.
5A hearty soup for supper? Why not! This one has everything you need for a balanced meal. Just add a yogurt on the side, and you’ve got it all!
6This recipe is translated from the book Les menus solution famille by Isabelle Huot and Nathalie Régimbal.
Tips
1
NOTE: This recipe is already doubled for tomorrow’s lunch. If you don’t use it, you can freeze it for up to 2 to 3 months.
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Personal Note
Personal Note